Chicken and Hazelnut Stuffed Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 914 cal. | (44 %) | ||
| Protein | 106 g | (108 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 57.6 g | (192 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 55.3 mg | (461 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 49.1 mg | (409 %) | ||
| Vitamin B₆ | 4.4 mg | (314 %) | ||
| Folate | 623 μg | (208 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 996 mg | (1,048 %) | ||
| Potassium | 5,602 mg | (140 %) | ||
| Calcium | 1,351 mg | (135 %) | ||
| Magnesium | 332 mg | (111 %) | ||
| Iron | 14.2 mg | (95 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 1,116 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 61 g |
Ingredients
- Ingredients
- 4 small Chicken breasts
- 2 Tbsps butter
- salt
- freshly ground peppers
- 8 Savoy cabbage
- 4 Tbsps ground Hazelnuts
- 1 Tbsp Mustard
- 2 Tbsps Tomato paste
- ground paprika
- Chili powder
- 200 milliliters Tomato juice
Preparation steps
Rinse the chicken breasts, pat dry and season with salt and pepper. Sauté in 1 tablespoon hot butter until golden brown on both sides. Rinse the cabbage leaves and blanch in boiling salted water for 2 minutes. Rinse under cold water until cool then trim the center ribs so that they are flush with the leaves.
Combine the hazelnuts, mustard and tomato paste and season with salt, pepper and spices. Arrange 2 leaves of cabbage, overlapping slightly, on a clean work surface. Spread the hazelnut mixture over the leaves, add a chicken breast, roll up the leaves around the chicken and secure with butcher’s twine. Repeat with the remaining cabbage, hazelnut mixture and chicken. Sauté the stuffed cabbage in the remaining butter, deglaze with tomato juice, season with salt and pepper and simmer for 20 minutes. Remove the butcher’s twine before serving in the sauce. Serve with mashed potatoes, if desired.
